Prosciutto Wrapped Asparagus Make-Ahead Easy and Impressive

When making a delicious meal or especially when entertaining, I think the sides are important. Prosciutto Wrapped Asparagus from Too Hot in the Kitchen: Secrets to Sizzle At Any Age showcase asparagus. When asparagus are in season, put this recipe on top of your list. If phyllo dough intimidates you, it shouldn’t. Actually, phyllo dough is easy to use. These snappy Prosciutto Wrapped Aasparagus look impressive but will will amaze you with their simplicity. Super Easy! Best of all, I make them ahead of time. Then, I refrigerate and cover with a damp paper towel until ready to cook. I have used as an appetizer or put on the plate as a side. You’ll find yourself making this asparagus often. The toughest decision is to use for an appetizer or a side.

This is an unbeatable combination of mellow asparagus with crispy coating, salty prosciutto and a touch of cheese. These wraps may be prepared ahead of time. All you need to do is refrigerate and bake before serving. These wraps are quick to make with an amazing finish.

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
2. Cook asparagus in large skillet with little water. Cook until tender, about 3-5 minutes, depending on size of asparagus (or can cook in microwave).
3. Take two sheets phyllo dough and coat each sheet with nonstick cooking spray and layer. Cut into 6 sections (one across and two down).
4. Sprinkle each section with about 1/2 teaspoon Parmesan. Wrap a prosciutto strip around asparagus. Lay asparagus on corner of phyllo section. Roll up diagonally, exposing asparagus tip. Transfer to prepared pan. Repeat with remaining asparagus. Coat asparagus with nonstick cooking spray.
5. Bake 8-10 minutes or until phyllo is golden and crispy. Serve warm or room temperature. If asparagus are thin, use two asparagus instead of one for each wrap.

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.